Roasted brussels sprouts and oyster mushrooms with sherry recipe

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Sherry, cream and butter elevate this from diner to fine-dining fare.

  • Yield: 4 Servings


  • ½ lb fresh Brussels sprouts
  • 2 (3.5-oz) packages fresh oyster mushrooms
  • 3 Tbsp canola oil, divided
  • ½ tsp kosher salt, divided
  • ¼ cup dry sherry
  • ½ cup heavy cream
  • 2 Tbsp butter
  • 2 tsp fresh lemon juice
  • ¼ tsp freshly ground pepper
How to Make It
  1. Remove discolored leaves from Brussels sprouts. Cut off stem ends, and thinly slice sprouts. Remove and discard mushroom stems. Cut mushrooms into 2-inch pieces.
  2. Heat 2 Tbsp. oil in a large skillet or sauté pan over medium-high heat. Add mushrooms; cook 4 minutes (do not stir). Turn mushrooms, and cook 1 more minute or until browned and crisp. Sprinkle with ¼ tsp. salt. Remove from heat; transfer mushrooms to a small bowl.
  3. Heat 1 Tbsp. oil in skillet over medium-high heat. Add Brussels sprouts; sauté 4 minutes or until tender. Sprinkle with ¼ tsp. salt. Add sherry, and cook 2 minutes, stirring to loosen particles from bottom of skillet. Add cream; cook over medium-high heat 1 minute or until slightly thickened. Add butter, 1 Tbsp. at a time, stirring until butter melts after each addition. Add reserved mushrooms; cook 30 seconds or just until thoroughly heated. Remove from heat; stir in lemon juice and pepper.

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